Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Ingredients

• 2 tsp. Dijon mustard
• 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
• ¹/₈ tsp. crushed red pepper flakes
• 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
• 1 lemon
• ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
• 2 Tbs. extra-virgin olive oil
• + 10 more ingredients
• • Kosher salt and freshly ground black pepper
  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • 2 Tbs. mascarpone (or cream cheese)
  • 1 tsp. chopped fresh thyme
  • ½ cup extra-virgin olive oil
  • ¼ tsp. Worcestershire sauce
  • 2 cups thinly sliced leftover roast chicken
  • ¼ cup freshly grated Parmigiano-Reggiano
  • ¾ cup freshly grated Parmigiano-Reggiano
  • Couple dashes of Tabasco

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking